Zucchini Pancakes

I love potato pancakes (well anything potato actually), but they aren't exactly the healthiest meal. My version swaps zucchini for the potatoes and uses whole wheat flour. While it's still pan fried, the ingredient exchange makes the pancakes more nutritious and healthy enough to occasionally feed Merle. The cakes are also inexpensive to make, especially considering the end of summer abundance of zucchini. If you're not a squash fan, swap it for a different veggie, like carrots or yams (you'll also want to change the spices). 

Zucchini Pancakes
Makes 7 cakes

2 medium zucchini
1/2 cup whole wheat flour
1/4 cup breadcrumbs
1 egg
1/4 tsp garlic powder
1 green onion (aka scallion)
Salt and pepper to taste

Using a box grater or food processor, shred the zucchini. In a large bowl, stir to combine the zucchini, flour, breadcrumbs, egg, spices, and green onions. Meanwhile heat the oil (and butter if using) in a skillet until it's just beginning to bubble (aka hot). Carefully lower in spoonfuls of the zucchini batter and press the batter down to the desired thickness. Be careful of splatter and don't overcrowd the skillet. Fry the cakes approximately three minutes on each side or until they're golden brown. 

If making thicker cakes, more similar to burgers or patties, then bake at 350F for 15 minutes after frying. Baking ensures the egg in the batter is fully cooked.

*Bonus recipe*

The pancakes have been upgraded nutrition-wise, but what about the dip? Sour cream isn't exactly diet friendly. My alternative option is packed with protein and flavor. 

Spicy Old Bay Dip

Greek yogurt
Old Bay seasoning
Sriracha sauce

Stir greek yogurt with a few shakes of Old Bay and a swirl of sriracha sauce. 

Happy eating!

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